Horchata Drink Food

MEXICAN HORCHATA

Steps:

• Place the rice and cinnamon stick in a large glass bowl and add the 4 cups of hot water. Cover the bowl with a dish or plastic wrap, then let it soak overnight, or at least 8 hours. *Please see NOTES
• The next day, pour the rice, cinnamon, and water into your blender and process until it becomes a smooth, watery paste.
• Using a strainer or sieve, strain the mixture into a wide mouth pitcher, stirring to help the liquid pass through.
• Add the milk (if using), vanilla extract, and the rest of the water. Stir in the sugar, adjusting the amount to fit your taste. Let the drink chill in the refrigerator. Stir the Horchata before serving, since the rice mix tends to settle at the bottom. Serve in glasses with ice cubes.

HORCHATA: MEXICO'S FAVORITE RICE DRINK

Steps:

• Gather the ingredients.
• Pulverize the rice in a blender until it reaches a floury consistency.
• Toss it with the cinnamon stick and lime zest, and let it rest in an airtight container at room temperature overnight.
• Put the rice mixture back in the blender and blend it until the cinnamon stick pieces get fully broken down.
• Add 2 cups of water to the mixture and stir it.
• Put it in the refrigerator to soak for 2 hours.
• Strain the liquid into a pitcher or bowl through a fine sieve or a few layers of cheesecloth, squeezing frequently to remove as much of the milky rice water as possible.
• Add the remaining 3 cups of water and the sugar; stir until the sugar dissolves.
• Refrigerate the horchata until completely chilled.
• Serve it over ice, if desired.

SWEET CINNAMON FLAVORED OATMEAL DRINK ("HORCHATA")

Steps:

• In a large pitcher, soak the oats, cinnamon and water for a minimum of 30 minutes. Blend the mixture (including the cinnamon) in a blender. Strain and sweeten with sugar or agave, to taste. Serve well-chilled or over ice.

HORCHATA

Steps:

• Pour sugar, cinnamon, and rice into hot water; stir until sugar dissolves. Cover, and let stand at room temperature for at least 3 hours, but preferably overnight.
• Stir in milk, then puree with a hand blender, or in batches in a standing blender until the rice resembles fine sand. Strain through several layers of cheesecloth, or through a very fine strainer. Serve over ice.

HORCHATA

Steps:

• Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours.
• Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the sugar; chill.
• Stir the horchata well before serving. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon.

HORCHATA (MEXICAN BREAKFAST DRINK)

Steps:

• Put the rice in a blender and process for two to three minutes, until ground to a powder.
• Combine the pulverized rice, ground almonds and cinnamon stick. Cover tightly and leave to sit overnight or for at least six hours.
• Remove the cinnamon stick and place the rice mixture in the blender.
• Blend for four or five minutes until the mixture is smooth, powdery and no longer has a gritty texture. Add a third of the water and blend again for about 15 seconds.
• Strain into a jug through a dampened tea towel or coffee filter. Do not skip this step or the drink will have a chalky taste.
• Add most of the remaining water, little by little, as well as the vanilla and the sugar, stirring until the sugar has dissolved.
• If the mixture is too thick, add some additional water. Horchata should have the consistency of milk.
• Cover and refrigerate. Horchata will keep several days, refrigerated. Serve it chilled in tall glasses over ice.

HORCHATA (GROUND RICE DRINK)

Steps:

• need also Large Capacity Blender (7-8 Cups).
• Place rice in a bowl with enough hot water to cover.
• Let sit overnight on counter.
• Next day, remove the water.
• Place rice, 1/2 cup fresh water and 2 cups milk in a blender until rice is all ground up.
• Add sugar, vanilla, and cinnamon. Blend.
• Add the remaining two cups milk, and 1/2 cup water.
• Blend.
• Strain through thickly layered cheesecloth (more than once may be necessary; do NOT squeeze the cloth).
• Chill and serve. Makes approximately 6 cups.
• Note: This is a favorite for youngsters of all ages. Also, the rice starch in this drink is an excellent way to "put out the fire" on your tongue while eating hot/spicy meals. In summertime, add crushed ice to drink to make a slushy.